Overview

• Announced on September 18, the Ig Nobel Physics Prize honored an eight-member team for explaining why the classic sauce sometimes forms stringy clumps.
• The researchers attributed clumping to heat-induced protein denaturation that triggers phase separation nicknamed the “Mozzarella Phase.”
• Experiments showed clumps do not form when starch in the mixing water exceeds about 1%, with the most consistent results at 2–3% starch.
• The team recommended dissolving potato or corn starch for consistency and reported a working ratio of roughly 200 g cheese to 300 g pasta.
• The group used simple lab-style methods, including a light box to image protein aggregates, and seven of the eight coauthors planned to attend the Boston ceremony.